Go Back
Bowl of chili garlic prawn noodles topped with curled pink prawns, scallions, cilantro, and a lime wedge on a wooden table

Spicy Chili Garlic Prawn Noodles with Fresh Lime Juice

Flat rice noodles and prawns tossed in a garlic-chili sauce, ready in about 30 minutes in one wok.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian Fusion
Calories: 460
Ingredients Method Notes

Ingredients
  

Noodles & Prawns
  • 300 g flat rice noodles (dried) soaked until pliable
  • 450 g large prawns, peeled and deveined, tail off
  • 3 tbsp vegetable oil divided
  • 6 cloves garlic, minced
  • 3 fresh red chili, thinly sliced adjust to taste
  • 4 scallions, sliced white and green parts separated
  • 1 cup bean sprouts optional
  • 1/4 cup cilantro leaves for finishing
  • 1 lime, juiced
Sauce
  • 2 tbsp chili garlic sauce (sambal oelek)
  • 2 tbsp soy sauce use tamari for gluten-free
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • 2 tbsp water

Method
 

Prep
  1. Soak rice noodles in warm water according to package directions until pliable but still slightly firm, then drain well.
  2. Whisk chili garlic sauce, soy sauce, oyster sauce, fish sauce, sugar, and water in a small bowl and set aside.
  3. Pat prawns dry with paper towels and season lightly with salt and pepper.
Cook
  1. Heat 2 tbsp oil in a wok or large skillet over high heat until shimmering.
  2. Add garlic, sliced chili, and white parts of scallions, stir-fry for 30 seconds until fragrant, watch closely so the garlic doesn't burn.
  3. Add prawns and cook for 2 to 3 minutes, turning once, until pink, opaque, and curled into a loose C, internal temp 145 F / 63 C. Remove prawns and set aside.
  4. Add remaining 1 tbsp oil and the drained noodles to the wok, pour sauce over, and toss with tongs for 2 to 3 minutes until noodles are coated and glossy.
  5. Return prawns to the wok along with bean sprouts and green parts of scallions, toss for 1 minute until heated through.
  6. Remove from heat, squeeze lime juice over the top, and scatter cilantro before serving.

Notes

  • Pat prawns fully dry before searing so they brown instead of steam.
  • Keep wok heat high throughout, low heat turns noodles gummy.
  • Pull prawns as soon as they curl into a C shape and turn opaque.
  • Taste sauce before tossing noodles in, adjust chili garlic sauce for your heat preference.